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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pertanian Agros Jurnal Pengabdian Magister Pendidikan IPA ABSYARA: Jurnal Pengabdian Pada Masyarakat IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian Perikanan Indonesia Sasambo Journal of Pharmacy Jurnal Kolaboratif Sains Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Jurnal Bakti Nusa Safari : Jurnal Pengabdian Masyarakat Indonesia Teknologi dan Industri Pertanian Indonesia Jurnal Pendidikan dan Pengabdian Masyarakat Jurnal Teknologi dan Mutu Pangan Alamtana
Setyaning Pawestri
Universitas Mataram
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Kajian Pustaka: Potensi Kandungan Polifenol pada Sargassum sp. sebagai Alternatif Penanganan Diabetes Mellitus Tipe 2 Setyaning Pawestri; Renita Wijayanti; Dedy Kurnianto
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 2 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i2.8988

Abstract

Diabetes mellitus is a degenerative disease that threat the health of world population. Generally, the treatment of this disease is using synthetic drugs which have many side effects. Polyphenols are active compounds that capable of treating degenerative diseases such as hyperglycemia and hyperlipidemia. Polyphenols are phenolic compounds (aromatic rings with hydroxyl) of the L-phenylalanine group. Several examples of polyphenol compounds are tannins, fluorotanin, flavonoids. Polyphenol compounds have the ability as antioxidants, thus widely used to improve the condition of iabetes mellitus patients. Polyphenols have the ability to supress postprandial hyperglycemia by inhibiting the activity of carbohydrate hydrolyzing enzymes, inhibiting glucose transport in the blood, affecting the function of pancreatic β cells, and glucose uptake tissue. Polyphenols can be found in various types of seaweed. Sargassum is one of the seaweeds with high potential to produce polyphenol compounds. The in vitro and in vivo studies of Sargassum extract have been proven to to lower the risk of diabetes. In vitro testing showed the ability of Sargassum extract to inhibit α-amylase and α-glucosidase. Sargassum extract showed the ability to lower hyperglycemia of diabetes-induced rats with streptozotocin. In addition, Sargassum extract also has the potential to be used as an adjuvant in the treatment of diabetes mellitus with acarbose, thereby increasing the effectiveness of the treatment efficiency.Diabetes melitus merupakan salah satu penyakit degeneratif yang mengancam kesehatan masyarakat dunia. Pengobatan penyakit ini umumnya menggunakan obat-obat sintetik yang memiliki efek samping. Polifenol merupakan salah satu senyawa aktif yang dapat menjadi solusi alternatif untuk menangani penyakit degeneratif seperti hiperglikemia dan hiperlipidemia. Polifenol merupakan senyawa fenolik (cincin aromatik dengan hidroksil) golongan L-fenilalanin. Beberapa contoh senyawa polifenol antara lain tannin, florotanin, flavonoid. Senyawa polifenol memiliki kemampuan sebagai antioksidan sehingga banyak dimanfaatkan untuk meningkatkan kondisi pengidap diabetes melitus. Polifenol memiliki kemampuan menekan hiperglikemia postprandial dengan cara menghambat aktivitas enzim penghidrolisis karbohidrat, menghambat transport glukosa dalam darah, mempengaruhi fungsi sel β pankreas, dan mempengaruhi jaringan uptake glukosa. Kandungan senyawa polifenol banyak ditemukan pada berbagai jenis rumput laut. Sargassum merupakan salah satu rumput laut yang memiliki potensi sebagai penghasil senyawa polifenol.  Pengujian ekstrak Sargassum secara in vitro maupun in vivo terbukti memiliki kemampuan untuk memperkecil risiko diabetes. Pengujian secara in vitro menunjukkan kemampuan esktrak sargassum dalam menghambat α-amilase dan α-glukosidase. Ekstrak Sargassum memiliki kemampuan menurunkan kadar hiperglikemia pada tikus diabetes yang diinduksi diabetes dengan streptozotocin. Lebih jauh, ekstrak Sargassum juga memiliki potensi digunakan sebagai adjuvan dalam penanganan diabetes melitus dengan akarbose sehingga meningkatkan efektifitas efisiensi pengobatan.
PEMBERDAYAAN IBU PKK MELALUI PENYULUHAN PENGOLAHAN BANDENG SEBAGAI PRODUK BERDAYA JUAL EKONOMIS DI DESA LEMBAR, LOMBOK BARAT Setyaning Pawestri; Miftahul Rizkia M.; Tina Sonia; Ni Luh Vidya Wulandhari; Yogi Saputra; Evi Ariani Sutomo; Arrum Fitrianingsih; Safira Safira; Rujiatul Azmi; Qotrin Mujahidah; Winda Yuli Alfina
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 1 (2023): March
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i1.13740

Abstract

ABSTRAKBudidaya bandeng menjadi salah satu penopang ekonomi di Desa Lembar, Lombok Barat. Meskipun demikian, harga panen bandeng yang cenderung murah di pasaran belum mampu mendorong masyarakat ke level sejahtera. Menyelaraskan dengan upaya peningkatan ekonomi lewat pariwisata Pantai Serpik yang terletak di Desa Lembar dan meniliki potensi pengembangan olahan bandeng serta banyaknya ibu-ibu rumahtangga non produktif di Desa Lembar maka dilakukan penyuluhan pengolahan produk bandeng. Lewat penyuluhan ini, peserta penyuluhan mendapatkan ilmu terkait pengembangan produk bandeng, prospek bisnis olahan bandeng, pengemasan dan pelabelan, serta pengurusan SPP-IRT. Diharapkan dengan adanya penyuluhan ini, maka akan tumbuh bisnis pengolahan bandeng di Desa Lembar yang bisa membantu meningkatkan kondisi ekonomi. Selain itu, dapat menjadi komplementer pengembangan pariwisata yang dapat digunakan sebagai oleh-oleh. Kata kunci: pengolahan bandeng; Desa Lembar; wirausaha bandeng; pengembangan produk ABSTRACTMilkfish cultivation is one of the pillars of the economy in Lembar Village, West Lombok. However, the price of harvested milkfish in the market is quite cheap, hence; has not been able to improve the community living condition to a prosperous level. Aligning with efforts to increase the economy through Serpik Beach tourism which is located in Lembar Village and the potential for the development of processed milkfish products as well as a large number of non-productive housewives in Lembar Village, socialization on milkfish product processing was carried out. Through this socialization, the participants gain knowledge related to milkfish product development, business prospects for milkfish products, packaging and labeling, and SPP-IRT. It is hoped that with this socialization, a milkfish processing business will grow in Lembar Village which can help improve economic conditions. In addition, it can be a complement to tourism development which can be used as souvenirs. Keywords: milkfish processing; Lembar Village; milkfish entrepreneurs; product development
Aflatoksin: Aspek kesehatan, metode reduksi dan deteksinya Rosyunita Rosyunita; Setyaning Pawestri; Nurmi Hasbi; Adelia Riezka Rahim
Sasambo Journal of Pharmacy Vol. 4 No. 2 (2023): September
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/sjp.v4i2.250

Abstract

Food contaminant aflatoxin is a mycotoxin produced by Aspergillus flavus and A. parasiticus. This article aims to discover the pathophysiological, immunological, pharmacological, toxicity, and reduction and detection methods of aflatoxin. Kinds of literature were obtained from Research Gate, Pubmed, and Science Direct with the primary keyword “aflatoxin”. Pathophysiologically, aflatoxin-contaminated food has been proven to cause necrosis in liver cells, developing into liver cancer. Immunologically, aflatoxin decreases monocyte and dendritic cell phagocytosis, neutrophil cell ATP production, and pro-inflammatory cytokine synthesis. Aflatoxin toxicity is at the LD50 of 12-16 mg/kg b.w, causing death. Pharmacologically, 120-201 µg/kg b.w causes aflatoxicosis, in vivo studies indicated that NovaSil, Sulfarophan, and Monanthotaxis caffra leaf extract may reduce its toxicity. Aflatoxins are highly thermostable; hence, once food has been contaminated, they cannot be destroyed by normal cooking process. The control and reduction should be conducted in post-harvest handling, common physical means practiced are heating, drying, and smoking. Chemically using ozone, 0.5 sodium bisulfate, 1% sodium hydroxide, 5% acetic acid, and prochloraz. Biologically using Flavobacterium aurantiacum B-184, Bacillus velezensis DY3108, and, a consortium of Geobacillus and Tepidimicrobium bacteria. Aflatoxin can be detected using TLC, HPLC, MS, ELISA, and UHPLC-ESI MS/MS. The prevention of aflatoxin occurrence is done through good post-harvest handling, good manufacturing practices, and applying regulations accordingly to ensure food products and feed are at acceptable levels of aflatoxin.
KARAKTERISASI METODE PENGERINGAN BEKU PADA PANGAN NABATI Setyaning Pawestri; Fathma Syahbanu
Agros Journal of Agriculture Science Vol 25, No 4 (2023): edisi Oktober
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v25i4.3562

Abstract

Freeze-drying is widely used to dry plant-based foods, including fruits, vegetables, herbs, and nontraditional foods. Even though it requires a long processing time and is expensive, the freeze-drying method is preferred because it can produce high-quality food products. This is because the freeze-drying method can maintain nutritional quality compared to other dehydration methods, especially if operated under vacuum conditions. Freeze-drying conditions will affect various food ingredients' nutritional properties and antioxidant activity. However, inappropriate selection of process parameters can cause undesirable changes in the product, such as shrinkage, colour changes, and damaged structure. This review manuscript aims to characterize the freeze-drying of plant-based foods and explain the influence of processing conditions on selected physical properties of different food products. Keywords: process conditions, plant foods, freeze drying, physical properties INTISARIPengeringan beku banyak digunakan untuk mengeringkan pangan nabati termasuk buah-buahan, sayuran, rempah-rempah, dan bahkan beberapa makanan nontradisional. Meskipun membutuhkan waktu pemrosesan yang lama dan merupakan metode pengeringan yang mahal, metode pengeringan beku lebih disukai karena dapat menghasilkan kualitas produk yang bermutu. Hal ini disebabkan metode pengeringan beku dapat mempertahankan kualitas gizi jika dibandingkan dengan metode dehidrasi lainnya, terutama jika dioperasikan dalam kondisi vakum. Kondisi pengeringan beku akan berpengaruh terhadap sifat nutrisi dan aktivitas antioksidan dari berbagai bahan pangan. Namun, pemilihan parameter proses yang tidak tepat dapat menyebabkan perubahan yang tidak diinginkan pada produk, seperti penyusutan, perubahan warna, serta struktur yang rusak. Tujuan dari review naskah ini adalah untuk mengkarakterisasi pengeringan beku pada pangan nabati, dan menjelaskan pengaruh kondisi proses terhadap sifat fisik yang dipilih produk makanan yang berbeda. Kata kunci : kondisi proses, pangan nabati, pengeringan beku, sifat fisik
ANALISIS PRODUKTIVITAS PADI DAN PERUBAHAN LUAS LAHAN PERTANIAN AKIBAT ALIH FUNGSI LAHAN DI KECAMATAN NGEMPLAK KABUPATEN BOYOLALI Zuhdiyah Matienatul Iemaaniah; Setyaning Pawestri
Agros Journal of Agriculture Science Vol 26, No 1 (2024): Edisi APRIL
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i1.4482

Abstract

Ngemplak District is one of the sub-districts in Boyolali Regency and directly borders Surakarta City, which is the economic center of the Soloraya Region. This sub-district is dominated by rice farming which is almost cultivated in various villages. More than 90% of rice farming land is cultivated by the population. From year to year, agricultural land is increasingly experiencing a decrease in land area due to land conversion. Built-up land is expanding in inverse proportion to the area of rice farming land. This research activity aims to analyze the relationship between rice productivity and the condition of agricultural land in Ngemplak District. This research was analyzed using Pearson product moment correlation which was supported by spatial analysis with proof of image maps and map results of built and undeveloped land cover. The land cover map is overlaid from the 2009 land cover map to existing conditions and the results of surveys conducted by the research team. The results of this research show that there is no correlation between changes in land use and rice productivity results in Ngemplak District although there were decreasing in agricultural land recently in 10 years widely 177 hectares. Key-words: food security; landuse change; paddyINTISARI  Kecamatan Ngemplak merupakan salah satu kecamatan yang berada di Kabupaten Boyolali dan berbatasan langsung dengan Kota Surakarta yang merupakan pusat perekonomian di Kawasan Soloraya. Kecamatan ini didominasi dengan pertanian padi yang hampir dibudidayakan di berbagai desa. Lahan pertanian padi lebih dari 90% dibudidayakan oleh penduduknya. Lahan pertanian dari tahun ke tahun semakin mengalami penurunan luas lahan yang disebabkan oleh alih fungsi lahan. Lahan terbangun semakin meluas berbanding terbalik dengan luas lahan pertanian padi. Penelitian ini bertujuan untuk menganalisis hubungan produktivitas padi dengan luas lahan pertanian yang ada di Kecamatan Ngemplak. Penelitian ini dianalisis dengan korelasi pearson product moment yang didukung dengan analisis spasial dengan pembuktian peta citra dan hasil peta tutupan lahan terbangun dan tidak terbangun. Peta tutupan lahan dioverlay dari peta tutupan lahan tahun 2009 hingga kondisi eksisting serta hasil survey yang dilakukan tim peneliti. Hasil penelitian ini menunjukkan bahwa tidak terdapat korelasi antara perubahan penggunaan lahan dan produktivitas padi di Kecamatan Ngemplak meskipun lahan pertanian mengalami penurunan luas 177 hektar dalam 10 tahun terakhir. Kata kunci: alihfungsi lahan; ketahanan pangan; padi
PELATIHAN PEMBUATAN COOKIES DARI TEPUNG PISANG MAS DI DESA PAKUAN KECAMATAN NARMADA LOMBOK BARAT Cicilia, Siska; Pawestri, Setyaning; Alamsyah, Ahmad; Handito, Dody; Kholisah, Mutia Nur; Oktaviana, Sari; Partiwi, Eka
Jurnal Bakti Nusa Vol. 5 No. 2 (2024): JURNAL BAKTI NUSA
Publisher : Jurusan Teknik Elektro Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/baktinusa.v5i2.132

Abstract

Pakuan is one of the villages located near the Sesaot Protected Forest and is included in the Narmada District, West Lombok.  One of the commodity that has the potential to be developed is pisang mas. The communities of Pakuan Village have processed pisang mas into chips and dried bananas. This training aims to provide knowledge to the communities about the diversification of banana processing in the form of banana flour which is processed into cookies. The ingredients and process for making banana cookies are almost the same as wheat cookies. Based on the evaluation at the end of the training, it was discovered that all participants gained knowledge about processed banana mas other than chips and dried banana. Apart from that, participants were able to process the bananas into cookies. Participants took part in the activity stages enthusiastically and were motivated to process pisang mas into flour and cookies.  
Extension in Banana Flour Production as an Effort to Diversify Banana-Based Products in Pakuan Village Pawestri, Setyaning; Siska Cicilia; Ahmad Alamsyah; Dody Handito; Mutia Nur Kholisah; Sari Oktaviana; Eka Partiwi
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 4 (2024): Oktober-Desember 2024
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i4.9616

Abstract

Pakuan Village, located in Narmada District, boasts an impressive annual banana production of up to 1.62 tons per hectare. Despite this high potential for banana yields, the development of banana-based products remains limited to banana chips and sale pisang. One significant challenge MSMEs face in Pakuan Village is the lack of applied food production technology. To address this issue, an initiative has been launched to diversify products by transforming unripe Mas Bali bananas into banana flour. This effort aims to add value to banana products while fostering creativity among MSMEs and enhancing their income through banana-based processed goods. Participants were provided with knowledge about the nutritional benefits of bananas and the proper methods for making and storing banana flour. The attendees included members of the Family Welfare and Empowerment (PKK) and the Pokdarwis (Tourism Awareness Group) of Pakuan. It is hoped that the innovation of processed banana flour from unripe Mas Bali bananas will contribute to developing businesses based on local commodities and create opportunities for market penetration.
Pelatihan Strategi Content Marketing untuk Meningkatkan Daya Saing UMKM di Desa Montong Gamang, Lombok Barat Pawestri, Setyaning; Baiq Ananda Nurhaliza; Ditayara Seftiyani; Lalu Ami Osalan; Neva Ayuliani; Nurmahraini; Rafidi Nasyuro; Sandi Lorian Rubay; Saripah Aminah
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 4 (2024): Oktober-Desember 2024
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i4.9923

Abstract

As technology and digitalization advance, online marketing has become a crucial strategy for enhancing the competitiveness of Micro, Small, and Medium Enterprises (MSMEs), including those in Montong Gamang Village, West Lombok, West Nusa Tenggara Province. To address this, a content marketing training session was held on January 18, 2024, aimed at equipping MSME owners with the skills to utlizie content-based marketing for promoting their handcrafted products. The training emphasized the importance of creating relevant and engaging content to build sustainable customer relationships and improve brand awareness. It also distinguished between digital marketing and content marketing, while introducing platforms like TikTok to expand market reach and drive product sales. Conducted by the Real Work Study (KKN) team from Universitas Mataram, with lecturer serving as resource person, the event fostered active participation through discussions and Q&A sessions, enhancing participants' understanding of storytelling in marketing to create better content. The training was well-received, with high enthusiasm from MSME owners, who are now eager to apply online marketing strategies. Evaluation results showed a significant improvement in their grasp of content marketing concepts. To ensure long-term success, follow-up activities are recommended, including continuous mentoring, content calendar creation, advanced digital marketing training, collaborations with influencers, and the development of e-commerce platforms. Ultimately, the training aims to positively impact the local economy and improve the quality of life in Montong Gamang Village, helping MSMEs become more competitive in the digital marketplace.
TEKNIK ENKAPSULASI ANTIOKSIDAN MELALUI PENGERINGAN SEMPROT Pawestri, Setyaning; Syahbanu, Fathma
Agros Journal of Agriculture Science Vol 26, No 1 (2024): Januari
Publisher : Fakultas Pertanian, Universitas Janabadra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37159/jpa.v26i1.3917

Abstract

Most widely consumed agriculture products worldwide are vegetable and fruit-based products rich in bioactive compounds such as vitamins, polyphenols, and other antioxidants. These molecules are susceptible to oxidation and degradation during food processing, especially when exposed to heat. This review discusses the effects of encapsulation using spray drying on bioactive compounds and how encapsulation technology can be utilized to protect and optimize the functional properties of bioactive. Encapsulation can also aid the creation of desirable sensory attributes (e.g., aroma, texture, colour, and taste), thus playing an essential role in developing novel foods and beverages. Encapsulation has successfully preserved encapsulated bioactive compounds from external conditions while aiding the controlled release of transported active compounds. Among the various variations and applications of encapsulation, microencapsulation and nanoencapsulation of food bioactive is the main focus of this review, which discusses the principles related to technological developments as well as current applications so that the protective effects and bioavailability of bioactive components in food systems can be fulfilled. This manuscript review was conducted using the narrative literature review method. Keywords: antioxidant, bioactive compound, encapsulation, spray drying INTISARIProduk agrikultur yang paling banyak dikonsumsi di seluruh dunia adalah produk berbasis sayuran dan buah-buahan yang kaya akan senyawa bioaktif seperti vitamin, polifenol, dan antioksidan. Molekul-molekul ini sangat rentan terhadap oksidasi dan degradasi selama pemrosesan makanan, terutama akibat paparan suhu. Ulasan ini membahas efek enkapsulasi dengan pengeringan semprot pada senyawa bioaktif dan bagaimana teknologi enkapsulasi digunakan untuk melindungi dan mengoptimalkan sifat fungsional bioaktif makanan. Enkapsulasi juga dapat membantu menghasilkan atribut sensorik yang diinginkan (misalnya, aroma, tekstur, warna, dan rasa), sehingga memainkan peran penting dalam pengembangan produk baru. Enkapsulasi telah terbukti berhasil sebagai proses yang efektif untuk melindungi senyawa bioaktif yang dienkapsulasi dari kondisi eksternal, sekaligus membantu pelepasan terkontrol dari senyawa aktif yang diangkut. Di antara berbagai variasi dan aplikasi enkapsulasi, mikroenkapsuliasi dan nanoenkapsulasi bioaktif dari makanan adalah fokus utama dari ulasan ini yang membahas prinsip-prinsip terkait perkembangan teknologi serta aplikasi saat ini sehingga  efek perlindungan dan  bioavailabilitas dari komponen bioaktif dalam sistem pangan dapat terpenuhi. Ulasan naskah ini dilakukan dengan menggunakan metode literature review narrative. Kata Kunci: antioksidan, enkapsulasi, komponen bioaktif, pengeringan semprot
Pengaruh Proporsi Tepung Komposit dan Konsentrasi Karagenan Terhadap Mutu Kimia, Fisik dan Organoleptik Roti Tawar Rendah Gluten Putri, Sasi Fhatmayani; Widyastuti, Sri; Amaro, Moegiratul; Rasyda, Riezka Zuhriatika; Pawestri, Setyaning; Unsunnidhal, Lalu
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.502

Abstract

Roti tawar secara umum berbahan dasar tepung terigu yang kaya akan gluten. Gluten dapat menjadi penyebab penyakit celiac disease dan autoimun, sehingga diperlukan substitusi tepung terigu dalam pembuatan roti tawar. Substitusi terigu dapat dibantu dengan penggunaan bread improver seperti karagenan. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung komposit (terigu, sorgum dan maizena) dan konsentrasi karagenan terhadap mutu kimia, fisik dan organoleptik roti tawar rendah gluten. Metode penelitian menggunakan Rancangan Acak Lengkap dua faktor, yaitu proporsi tepung komposit terigu:sorgum:maizena (50:25:25, 40:30:30, 30:35:35) dan konsentrasi karagenan (0,2%, 0,4%). Hasil penelitian menunjukkan bahwa perlakuan proporsi tepung terigu:sorgum:maizena berpengaruh signifikan terhadap kadar abu, kadar serat kasar, daya kembang, elastisitas, aroma, rasa, warna crust, dan tekstur roti, sedangkan konsentrasi karagenan berpengaruh signifikan terhadap kadar serat kasar, warna crust, warna crumb, dan tektstur roti. Interaksi kedua faktor juga berpengaruh signfikan terhadap warna crumb dan tekstur roti tawar yang dihasilkan. Perlakuan proporsi tepung 30:35:35 dengan konsentrasi karagenan 0,2% adalah perlakuan yang paling disarankan untuk mengurangi penggunaan tepung terigu karena menghasilkan mutu organoleptik yang paling disukai panelis, dengan kadar air 25,21%, kadar abu 2,12%, kadar serat 7,14%, daya kembang 45,16%, elastisitas 64,95%, pori-pori yang kecil dan seragam 10,70-14,19 µm, dan waktu staling 48 jam, dengan karakteristik agak beraroma asam, tidak berasa asam, warna crust coklat muda, warna crumb putih kekuningan, dan tekstur agak lembut.
Co-Authors Adelia Riezka Rahim Afni, Nur' Agriananta Fahmi Hidayat Ahmad Alamsyah Alamsyah Amaliah, Wenny Amaliyah, Wenny Amaro, Moegiratul Amuddin Anggraini, Ines Marisya Dwi Ansar Ansar Antesty, Sella Apgrianto, Kurniawan Arrum Fitrianingsih Attar Riza Maulana Baiq Ananda Nurhaliza Baiq Rien Handayani, Baiq Rien Boniesta Zulandha Melani Cicilia, Siska Dedy Kurnianto Devi Ariyana, Mutia Diah Ajeng Setiawati Ditayara Seftiyani Dody Handito Dody Handito Dody Handito, Dody Eka Partiwi Eko Basuki Eko Basuki, Eko Elya Antariksana Bachmida Elya Antariksana Bachmida Endang Purnama Dewi Evi Ariani Sutomo Fakhrul Irfan Khalil Fathma Syahbanu Firman Fajar Perdhana Fuad Sauqi Isnain Gagasage Nanaluih De Side Hary Kurniawan Hasbi, Nurmi - Haslina Ahmad Herayana, Desi Hijayanti, Yatmi Husnul Khotimah I Kadek Widi Widiastawan I Wayan Sweca Yasa Idayanti, Fitri Ince Siti Wardatulatifah S Ingka Wira Yuda Iqlima Khaerunnisa Isnaini Puspitasari Joko Sumarsono Kholisah, Mutia Nur Lalu Ami Osalan Lingga Gita Dwikasari Lingga Gita Dwikasari Lingga Gita Dwikasari Lulu’ Ayu Faezatiy Lumbessy, Salnida Yuniarti M. Azhar Mustafid M. Azhar Mustafid Made Gendis Putri Pertiwi Mardiana Mardiana Marisya Dwi Anggraini, Ines Mi'raj Fuadi Miftahul Rizkia M. Miraj Fuadi Mi’raj Fuadi Murad Murad Murad Mutia Devi Ariyana, Mutia Devi Mutia Nur Kholisah Naufal Nanda Fiandra Neva Ayuliani Ni Luh Vidya Wulandhari Novia Rahayu Nur Afni Nur Hamizah Abdul Ghani Nurmahraini Nuzla Af’idatur Robbaniyyah OKI SAPUTRA Oktaviana, Sari Partiwi, Eka Pertiwi, Made Gendis Putri Putri Sulhana El Fiesha Balqis Putri, Sasi Fhatmayani Qabul Dinanta Utama Qotrin Mujahidah Rafidi Nasyuro Rahmat Sabani Rahmat Sabani Rasyda, Riezka Zuhriatika Renita Wijayanti Revata Anwar Reza Kusuma Nurrohman Riezka Zuhriatika Rasyda Riezka Zuhriatika Rasyda Riezka Zuhriyatika Rasyda Rini Nofrida Rini Nofrida Rini Nofrida Rosnah Shamsudin Rosyunita Rucitra Widyasari Rujiatul Azmi S., Ince Siti Wardatullatifah Safira Safira Samsul Anam, Samsul Sandi Lorian Rubay Sandralina, Mika Sari Oktaviana Sari, Ira Musfita Saripah Aminah Satrijo Saloko Satrijo Saloko Sella Antesty Sicilia, Siska Siska Cicilia Siska Cicilia Solekhah, Siti Imroatus Sri Widyastuti Sukmawaty Sukmawaty Sulaemah Sulaemah Surya Ananda Firmansyah Suryaningsih, Hartati Syahidawati, Ahsanatun Syamsiar, Syamsiar Tina Sonia Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Trisnayanti, Sri Unsunnidhal, Lalu Vrisco Harjanto Wahyudi Wahyudi Wan Rosli Bin Wan Ishak Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wenny Amaliah Wiharyani Werdiningsih Winda Yuli Alfina Yasa, I Wayan Sweca Yeni Sulastri Yesica Marcelina Romauli Sinaga Yesica Marcelina Romauli Sinaga Yogi Saputra Yuhendra AP Yy Wima Riyayanatasha Zainuri Zanariah Mohd Dom Zuhdiyah Matienatul Iemaaniah Zuhriatika Rasyda, Riezka